As with other years, we had ozoni soup with rice cakes, kuromame black soybeans, datemaki seafood omelet, tataki gobo burdock root in sesame vinegar dressing, shrimp, lotus root in sweetened vinegar, grilled saikyo-zuke black cod, and so on. It was simpler than usual, mainly because the meal was meant to be for us only. No guests were involved this year, since my father passed away last fall.
